Best Chicken Curry
88
Curry your chicken with this scrumptious dish that will invite a delicious aroma into your home.
Ingredients
| 2 1/2 - 3 | pounds |
chicken
whole, broiler-fryer |
|
| 2 | cups |
water
|
|
| 3 | each |
chicken broth
cubes or 1 tb chicken stock base |
* |
| 1 | each |
apples
tart, cooking |
|
| ¼ | cup |
butter
|
|
| 1 | each |
onions
finely chopped |
|
| 3 | each |
celery
stalks, thinly sliced |
|
| 1 | tablespoon |
curry powder
|
|
| 1 | x |
salt
to taste |
* |
| 1 | dash |
red pepper flakes
|
* |
| 1 | x |
rice
hot, steamed |
* |
| 1 | x |
chutney
|
* |
| 1 | x |
almonds
toasted, slivered |
* |
| 1 | x |
chives
minced |
* |
| 1 | x |
raisins, seedless
|
* |
| 1 | x |
coconut
|
* |
| 1 | x |
pistachio nuts
shelled |
* |
Directions
Place chicken in crockery pot with water and bouillon; Cover. Cook on LOW 7 to 8 hours or until tender. Remove from broth. Cool. Remove chicken from bones. Dice.
Peel, core and dice apple. Sauté in butter with onion, celery and curry powder until limp and glazed. Season with salt and pepper. Transfer to crockery pot. Add diced chicken and enough broth to moisten. Cook on LOW until hot.
Serve over rice. Pass condiments.
Makes 6 to 8 servings.
Condiments: toasted silvered almonds, chutney, shelled pistachios, minced chives, toasted coconut, and golden raisins.
Nutrition Facts
Serving Size 169g (6.0 oz)Amount per Serving
Calories 44538% of calories from fat
% Daily Value *
Total Fat 19g
29%
Saturated Fat 9g
43%
Trans Fat
0g
Cholesterol 142mg
47%
Sodium 181mg
8%
Total Carbohydrate
8g
8%
Dietary Fiber 2g
7%
Sugars g
Protein
87g
Vitamin A 7%
•
Vitamin C 4%
Calcium 5%
•
Iron 13%
* based on a 2,000 calorie diet
How is this calculated?
